All time favourite...

I cant deny the fact that I'm crazy over sizzling Japanese toufu and fried kangkong belacan whenever we are at the Chinese restaurant (Tiga Bersatu, Puchong). I used to cook alots of kangkong belacan when I was still studying in Melbourne. I tell ya, my housemates will go crazy over it too. Yeap, it's that finger licking good!

Here, I would like to share the recipe for both scrumptious menu.

Japanese Sizzling Toufu recipe:

Ingredients
1 packet Japanese tofu, cut into 1.5cm pieces
Tapioca flour for coating
1 tsp chopped garlic
1/2 tsp chopped ginger
1 tbsp oil
1 tsp sesame oil
100g chicken meat, steamed and shredded
100g small prawns, shelled
2 pieces Chinese black mushrooms, soaked and sliced thinly
25g frozen green peas
25g carrots, diced

Seasoning (combine in a small bowl):
1/2 cup water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1 tsp Shao Hsing Hua Tiau wine (optional)
1 tsp chicken stock granules

Thickening (combine):
1 tbsp corn flour
2 tbsp water

Method
Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add prawns, black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening.Heat hotplate over fire. When it is really hot, remove and place on a wooden platter. Add tofu pieces and pour sauce over. Serve immediately.

Fried Kangkong belacan recipe:

Ingredients
300g sweet potato leaves
3 tbsp oil
1 tbsp dried prawns, soaked, drained and pounded.

Pounded:
3 shallots
2 cloves garlic
4 red chillies, seeded
1 1/2 tsp Maggi belacan granules

Seasoning:
Pinch of salt
1/2 tsp sugar or to taste
1/2 tsp chicken stock granules

Method
Pluck the sweet potato leaves from the stalks. Cut the stalks into 7cm lengths, discarding the tough parts. Wash and drain well.Heat wok over high heat until hot, then add in oil. Fry the pounded dried prawns until aromatic. Add the rest of the pounded ingredients and stir-fry well.Put in sweet potato leaves and stalks and stir-fry briskly for one to two minutes. Add seasoning to mix. Dish out and serve immediately.

Both recipes are adapted from Amy Beh.